Salt and pepper squid

Ingredients

• 500 gsquid rings
• 80 gplain flour
• 1egg, lightly beaten
• 70 mlmilk
• 200 gbreadcrumbs
• 2 teaspoonssalt
• 1 teaspoonlemon pepper
• ½ teaspooncracked black pepper
• for deep fryingvegetable oil
• 125 mlmayonnaise
• 3 clovesgarlic, chopped

Instructions

1. 1

   Dust with flour

   Lightly coat the squid rings in flour, then shake off any excess.

2. 2

   Mix egg and milk

   Combine the beaten egg and milk. Dip the squid into the mixture and coat it well.

3. 3

   Coat in crumbs

   In a shallow dish, mix the breadcrumbs, salt, lemon pepper and cracked black pepper. Roll the squid in the mixture, pressing the crumbs on firmly.

4. 4

   Chill the squid

   Transfer the coated squid to a dish and refrigerate for 30 minutes.

5. 5

   Heat the oven

   Preheat the oven to 140°C.

6. 6

   Heat the oil

   Fill a large, deep frying pan or deep fryer with plenty of oil and heat it to 170°C.

7. 7

   Fry in batches

   Fry the squid in batches for 2–3 minutes per batch, until golden and cooked through.

8. 8

   Drain the squid

   Lift out the squid and drain it on kitchen paper.

9. 9

   Keep it warm

   Keep the cooked squid warm in the oven while you fry the remaining batches.

10. 10

    Make the dip

    Mix the mayonnaise and chopped garlic together in a bowl.

11. 11

    Serve hot

    Serve the squid while hot.

What is salt and pepper squid?

Salt and pepper squid is a popular Australian dish of squid coated in seasoned crumbs and fried until crisp. Its name points to the simple peppery seasoning, while the crunchy coating and tender centre make it a favourite to share.

This version layers flour, egg and breadcrumbs for an even crust, then pairs the hot squid with garlic mayonnaise. A short chill before frying helps the coating stay in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 31g protein, 56g carbs, 43g fat.

The squid and egg provide most of the protein, while the flour and breadcrumbs supply much of the carbohydrate. Mayonnaise and oil used in frying contribute most of the fat, and the salt adds a substantial share of the sodium. Balance a serving with salad or vegetables, and serve extra mayonnaise on the side.

The coating, layer by layer

Flour first: a light dusting gives the egg mixture something to grip, so shake off the excess to avoid a pasty layer.

Egg and milk: this forms the sticky middle layer. Turn the squid through it until each ring is covered.

Seasoned crumbs: press the breadcrumbs onto the squid rather than merely rolling it through them. This helps make a more complete crust.

Why the chill matters

Chilling the coated squid for 30 minutes gives the layers time to settle and adhere. Keep it refrigerated during this rest, and arrange the rings so they do not get pressed together.

Frying for a crisp finish

Oil temperature: aim for 170°C before adding the squid. If it is too cool, the coating can absorb more oil; if it is too hot, it may brown before the squid cooks.

Small batches: leave room around the rings so the oil temperature can recover. Fry each batch for 2–3 minutes, watching for a golden crust.

How to tell when it is done

Look for an evenly golden coating and squid that has turned opaque. Squid cooks quickly, so avoid leaving it in the oil beyond the stated 2–3 minutes per batch.

Garlic mayonnaise and serving

The dip is simply mayonnaise mixed with chopped garlic, so it can be made while the squid chills. Serve it alongside the squid as soon as the final batch is fried.

For a fuller meal, serve with a crisp green salad or vegetables and lemon wedges. Keep the squid in a single layer where possible so the coating stays crisp.

Recipe notes & tips

• Pat the squid dry before coating if it is wet, so the flour forms a light layer.
• Use a thermometer to check that the oil reaches 170°C before frying.
• Fry a few rings at a time to prevent the oil temperature dropping sharply.
• Let excess egg mixture drip off before adding the squid to the crumbs.
• Keep finished batches warm in the 140°C oven while the remaining squid cooks.

Variations

• Add lemon: serve with lemon wedges for a fresh squeeze at the table.
• Use panko: swap in panko breadcrumbs for a coarser, crunchier coating.
• Adjust the pepper: increase or reduce the cracked black pepper to suit your preference.
• Make it spicier: add a pinch of chilli flakes to the breadcrumb mixture.
• Serve with a different dip: offer tartare sauce instead of the garlic mayonnaise.

Common mistakes to avoid

• Leaving excess flour on: it can make the coating heavy, so shake the squid well after dusting.
• Loose breadcrumbs: press them firmly onto the squid so the crust is less likely to fall away.
• Skipping the chill: the coating may not hold as well, so refrigerate it for the full 30 minutes.
• Overfilling the pan: the oil temperature can fall, so fry in small batches.
• Overcooking the squid: it can turn tough, so remove each batch once golden and cooked through, after 2–3 minutes.

How to store

Store leftover squid and garlic mayonnaise separately in airtight containers in the fridge for up to 2 days. Reheat the squid in an oven or air fryer until hot; the coating may be less crisp after storage, and it is best not to reheat it in the microwave.

Frequently asked questions